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Tuesday, April 2, 2019

Strawberry Cheesecake Tarts


Spring is in the air!  This dessert is a nice light no baked cheesecake base with fresh sliced strawberry
Topping.  The small tarts are just right for one big or two smaller servings.  It could also make one regular size tart. The crust is a sweet cook type crust. The crust recipe is from King Arthur Flour.

For the crust:
1/2 c. Butter, room temperature
1/4 c. Sugar
1/2 t. Vanilla
1/8 t. Salt
1 egg yolk
1 1/4 c.flour

Line tart pans with parchment paper.  Spray with cooking spray.
Beat butter, sugar, vanilla and salt on a medium low speed with a mixer.  Beat until smooth.
Add the egg yolk.  Stir in flour until dough comes together.
Roll out dough on a lightly floured surface.  It should be about 1/4 inch thick.
Transfer dough to tart pans.  Trim the edges even with the top of the tart pan.
Press dough lightly into the sides of the tart pan.
Chill 20 minutes.
Bake tarts at 375 degrees for 30 minutes.
Allow to cool.

Filling:
  16 oz. cream cheese
1 t. Vanilla
1 container cool whip
1/2 c. Sugar

Beat sugar, vanilla and cream cheese.  Stir in cool whip.  Put into cooled tarts and top with sliced strawberries.  If desired heat a little strawberry jam and spoon on top of strawberries.

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